Miso Ramen Recipe

Skip the soup packet and make my quick and delicious Miso Ramen recipe with an intensely savory broth in under 30 minutes. With just five key soup ingredients, this piping-hot bowl of goodness is sure to satisfy your ramen craving!

The next time you cook ramen at home, skip the instant kind and make my favorite Miso Ramen Recipe in less than 30 minutes. I’ll show you how to make a rich and delicious soup broth with a handful of ingredients. It beats spending hours to make it and tastes much better than any instant packet!

Ramen is a Japanese adaptation of the Chinese noodle dish called lamian. According to one theory, it arrived with the influx of Chinese immigrants to Yokohama, Kobe, Nagasaki, and Hakodate in the late Edo period (1603–1868). Meaning “pulled noodles,” ramen today comes in three basic flavors—salt, soy sauce, and miso. Miso ramen is thought to have originated in 1953 in Sapporo, Hokkaido.

Why People Love This Recipe?

*Quick and easy, packed with authentic flavor!

*No-fuss homemade ramen broth that’s rich and delicious.

*Customizable with your choice of vegetables and protein, and adaptable for vegan/vegetarian.

Ingredients for Miso Ramen

*fresh ramen noodles

*dark roasted sesame oil

*garlic cloves, fresh ginger, and shallot

*ground pork – or chopped mushrooms and meat alternatives for vegan/vegetarian

*doubanjiang (spicy chili bean paste)

*miso (Japanese fermented soybean paste) – use any miso except Hatcho or Saikyo

toasted white sesame seeds

*chicken broth – or vegetable stock for vegan/vegetarian

*sake

*sugar, kosher salt, and white pepper powder

*toppings – I used Chashu, Ramen Egg, corn kernels, nori (dried laver seaweed), blanched bean sprouts, chopped green onions/scallions, and Shiraga Negi (julienned long green onions). *condiments – chili oil for spice, pickled red ginger (beni shoga), and white pepper powder

*ramen noodles: Use our Yumart brand ramen noodles

*doubanjiang: This Chinese bean paste adds incredible depth and character. It comes in spicy, non-spicy, and gluten-free varieties. I don’t recommend substituting with different types of condiments.

*dark roasted sesame oil: This dark type has the deepest flavor for a nuttier and richer broth, so please don’t substitute it. 

How to Make Miso Ramen

*Prepare the aromatics and sesame seeds.

*Sauté the broth ingredients.

*Add the chicken stock, simmer and stir over medium heat, then season and keep warm.

*Cook the noodles in a large pot of boiling water until al dente.

*Serve the noodles, soup, and toppings in individual bowls and enjoy.

Contact

Beijing Shipuller Co., Ltd

Whats App: +86 13683692063

Web: https://www.yumartfood.com/